An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

Complete microbiological, physicochemical and environmental longitudinal data were obtained from factory surveys in order to elucidate risk factors leading to the survival of Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in salpicão sausage. A total of six batches were surveye...

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Detalhes bibliográficos
Autor principal: Cadavez, Vasco (author)
Outros Autores: Gonzales-Barron, Ursula (author), Pires, P. (author), Fernandes, E. (author), Pereira, Ana Paula (author), Gomes, Aline (author), Araújo, J.P. (author), Lopes-da-Silva, M.F. (author), Rodrigues, Paula (author), Fernandes, Conceição (author), Saavedra, M.J. (author), Butler, Francis (author), Dias, Teresa (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Dry-fermented sausage
Enterobacteriaceae
Staphylococcus aureus
Listeria monocytogenes
Longitudinal models
Texto completo:http://hdl.handle.net/10198/13738
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13738

Texto Completo

http://hdl.handle.net/10198/13738

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